Hey Paul,
Where's New Zealand - or 'other' for that matter?
NZ can produce some really stellar 100% Cabernet Sauvignon when the conditions are right, but it seems to perform more consistently as a blending grape.
My favourites, however, would have to be from Australia, given that I have little or no experience of Cabernet Sauvignon from the other countries listed.
Cheers,
Sue

No need for the coat, Otto! I've probably had worse thrown at me for some of the things I believe in, so you're in good company.

I'd put it this way: varietal Cab Sauvignon sucks if and only if it's made from overcropped or underripe grapes.

This is traditionally the problem I see in Ontario, for example. When we have a really good year such as 1998 and, in all likelihood 2005, the wines have the proper blackcurranty character and fleshy/gripping tannins that I associate with really good Cab. But when the year is average or worse, the wine is shallow and unbearably green. Even in the worst of vintages (e.g. 1996), I've had Ontario Maréchal Foch that had substance, a very respectable dark garnet colour and lots of flavour interest on the nose and palate.

Thanks Robin. To tell you the truth, I have yet to explore California's offerings. The worst part about starting is that it's so tough to know in advance which producers have what styles - I say this of course because I want to avoid expensive oak bombs with residual sugar, should I just go and buy something on a whim.

For new world cab, I've been enamored with Rust en Vrede. They kick out the perfect mix of old and new world nuances without getting too bretty or boring. Thanks for reminding me. I need to pick up a bottle, it's been toooo long.